Trust, Competence and Chapatis: Crafting Unforgettable Kenyan Food Experiences with Esmeralda De Souza-Obwaka

Close your eyes and picture a vibrant Kenyan buffet: fresh chapatis, fragrant pilau, and artfully arranged desserts, each dish telling a story. Now meet the storyteller, Esmeralda De Souza-Obwaka, the force behind Spez, a business born from a single home kitchen experiment and grown into a culinary brand delivering magic to corporate boardrooms and beyond. In this episode, we uncover how Esmeralda learned the art of building a dream team through competence and character, why focusing on profit over vanity metrics changed her game, and how a pandemic pause helped her return stronger, wiser, and ready to conquer new frontiers. Whether you’re hungry for entrepreneurial insights, curious about scaling a niche food business, or just love hearing how creativity and resilience come together, this conversation invites you into the heart of what makes food experiences truly unforgettable. Tune in for a blend of inspiration, hard-earned lessons, and the gentle rustle of chapatis being rolled out in the background (at least, in your imagination). IG: https://www.instagram.com/spezcatering?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Website: https://spez.co.ke/ 00:00 – Meet the FounderA brief introduction to Esmeralda and how the host first got to know her journey. 02:20 – Early Experiments in the KitchenFrom baking cakes at home to discovering the first hints of a bigger culinary vision. 05:00 – The First Big Catering ChallengeAn unexpected opportunity pushes Esmeralda beyond cakes and into full-service catering, with her family stepping in to help. 07:10 – Finding the Right Name and NicheHow “Customized Catering Services” evolved into “Spez,” and the importance of focusing on a specific type of client. 10:00 – People and Principles: Competence, Consistency, CharacterEsmeralda’s hard-won lessons on building a team that can uphold her standards and vision. 11:30 – More Than Just RevenueRealizing that profit matters more than big logos on the client list, and learning to track the numbers that really count. 14:00 – Standing Out in a Crowded MarketTurning ordinary catering into experiences that clients actually look forward to—on-time service, beautiful presentations, and memorable food setups. 19:30 – Setting a Vision, Finding a MissionThe role of continuous learning, reading, and mentorship in refining the company’s direction and identity. 21:30 – Beyond Events: Cafeterias and Daily DiningOffering consistent value through corporate cafeterias, thematic food days, and imaginative menus. 24:00 – Crafting a Supply Chain StrategyWorking with seasonal ingredients, small-scale farmers, and trusted suppliers to keep quality and creativity high. 27:30 – Governance, Advisors, and Scaling the BusinessPutting structures in place, seeking out mentors, and preparing the company to thrive—no matter who’s at the helm. 30:00 – The COVID ResetHow the pandemic forced a pause, leading to tough decisions, a leaner team, and a more focused plan for the future. 33:00 – Returning with Purpose and High StandardsEsmeralda’s comeback to Kenya and the “no-nonsense” approach to hiring and improving operations. 35:00 – Decoupling Identity from the BusinessRealizing that Spez can and should exist beyond its founder, setting the stage for a lasting legacy. 39:00 – Expanding the HorizonDreams of taking Spez beyond Kenya, delivering intimate and creative food experiences across Africa. 44:00 – Key Takeaways and Entrepreneurial WisdomReflecting on trust, competence, profit, and resilience—lessons any founder can learn from. 50:00 – Closing ThoughtsParting reflections, gratitude, and an invitation to keep exploring how good food, strong values, and thoughtful leadership build lasting success.